Chorakya Mulakushyam | Sorakkai kootu recipe

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Chorakya mulakushyam or sorakkai kootu ? I was in a dilemma to name this recipe as kootu or mulakushyam. Being of dual origin tamil and kerala style cooking is very much into our daily life. For kootu, we use to grind coconut, cumin and rice flour. For Mulakushyam, it is almost the same, grind coconut, cumin and green chilly and add to vegetables and dal.20161118_130619

Now, I have made little variation to it according to our taste by adding little sambar powder while grinding coconut. We don’t generally add sambar powder in mulakushyam. This is my moms recipe and i love this. Fusion of tamil and kerala style recipe. So i was/am in a confusion whether to name it kootu or mulakushyam. ? But I wanted to share this yummy recipe with you all.

After my delivery, my mom use to make this recipe very often. All gourd varieties are known to be helpful for lactation. we add lot of garlic and cumin in it as well.

In the same recipe, you can substitute bottle gourd with any gourd varieties of your choice.

Chorakya Mulakushyam ~ Sorakkai kootu video recipe:

Pictorial directions for Chorakya Mulakushyam:

Put together chopped bottle gourd, tur dal, moong dal, garlic, salt, turmeric powder and cumin powder in a cooker. Add little water and let it come to a boil. Just keep the cooker closed in simmer.Sorakkai kootu

Meanwhile, grind coconut, green chilli and sambar powder to a fine paste. we can add cumin seeds here while grinding. since we used cumin powder directly i have not used here.Sorakkai kootu

grind these to a fine paste

Sorakkai kootu

add the coconut paste to the curry.Sorakkai kootu

mix well and let it cook to 3 -4 whistles.Sorakkai kootu

open and mash it well

Sorakkai kootu

For seasoning: Heat ghee/coconut oil, crackle mustard seeds ,  cumin seeds, curry leaves and red chilli.

Sorakkai kootu

add this seasoning to the curry. mix well, serve hot with steamed rice.Sorakkai kootu

Chorakya mulakushyam recipe:

Chorakya mulakushyam

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4 Servings


  • 2 Cups Bottle gourd Chopped
  • 2 Tbsp Moong dal
  • 1 - 2 Tbsp Tur dal
  • 1/2 Tsp Turmeric powder
  • 1/2 Tsp Cumin powder
  • 4-5 Cloves Garlic
  • Salt To taste

To grind

  • 1/4 Cup Grated coconut
  • 1/2 Tbsp Sambar powder
  • 1 No Green chilli


  • 1/2 Tsp Mustard seeds
  • 1/4 Tsp Cumin seeds
  • 1 Spring Curry leaves
  • 1 No Red chilli
  • 1-1 1/4 Tbsp Coconut oil


  • Grind coconut, green chilli and sambar powder to a fine paste. 
  • Take all ingredients (except ones given under seasoning ) along with ground paste in a cooker with little water. cook to 3-4 whistles in medium flame. 
  • Heat coconut oil/ ghee in a tadka, crackle mustard seeds, cumin seeds, red chilli and curry leaves. add the seasining to the curry. 


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